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Mung Bean Soup with Bacon and Pork Chicharon. Here is another innovative version of ginisang munggo. This ginisang munggo is cooked as a thick soup then served with bacon and pork chicharon garnish or toppings. For the recipe I used split mung beans for easier and shorter cooking time to make the beans into thick soup consistency. As an alternative use coarsely ground mung beans that are usually available in Metro Manila markets.

Cooking is basically the same with the usual ginisang munggo except that the mung beans have to be cooked till it disintegrate and form into thick soup consistency.

The bacon and chicharon toppings add visual appeal to the lowly Pinoy dish which bring the dish into another level. Here is the recipe of my innovative Mung Bean Soup with Bacon and Pork Chicharon.

Wash mung beans, check and remove stones that might have mixed with the beans. Put in a medium size pot and add water to cover, bring to a boil for 2 to 3 minutes drain and discard first boiled liquid. Add fresh water up to half full and bring to a boil. Simmer for 30 to 45 minutes or until beans disintegrate, scoop out empty bean skins that rises, add more water as necessary. In another sauce pan sauté garlic, ginger onion and tomato. Add in the pork and fish sauce, stir cook for 1 to 2 minutes. Add in the shrimp and continue to stir cook for another 1 to 2 minutes. Add the sautéed ingredients to the boiling pot of mung beans and simmer for 3 to 5 minutes. Add in the green long chili, continue to simmer for 1 to 2 minutes. Season with salt if required. Add in the baby spinach and continue cooking for another minute. Serve hot with pork chicharon and bacon garnish.